1. For crust, in food processor, blend seeds/nuts, water and salt. Divide into eight portions and set aside. For filling, process apple, date, and spices.
2. Take a rounded coffee cup and press 1 portion crumbled crust mixture in the bottom.
3. Spoon in approximately 2 tablespoons apple filling over crust. Top with another portion of crust. Cover the apple filling with the crust mixture and press down slightly.
4. Continue process with the remaining 3 coffee cups, so each cup has a crust bottom, apple filling, and a crust top.
Spoon in and enjoy!

SO HOW'D IT GO?

This was WAY too much salt for me. I couldn't even eat the crust part because it was so salty--and my nuts were unsalted! I wish I had used just a pinch to start, then decided if I wanted more. I used almonds and walnuts as the base, and I think they would have been delicious. I also used 2 apples, and I liked that apple:crust ratio. I would even think of doing a third apple, because that part was the tastiest. I was also in the mood for sweet, so I used 5 dates (whoa! I know!). The muffin tin idea was fabulous. I think this would be a great recipe if the salt were decreased, and I'll probably make it again.

I really enjoyed these, I took the suggestion of making them in muffin tins and they popped out and stayed together pretty well. I also added a tsp of agave to the crust. THanks these will be great in the summer, I can't wait to experiment with other fruit.

loved this! i used a pink lady apple and 2 figs with a splash of fresh squeezed orange for the filling, but will use 2 apples in the future. may add a dab of raw agave nectar to the crust to sweeten is a little, as well.

just made this for dessert! i used almonds, cashews,pumpkin seeds, and a few oats for the crust. I used a peach for the filling. I thought it was really good. I didn't have any dates on hand though so i crumbled half a molasses cookie in for extra sweetness (i'm not raw). If i had had a date it would have been perfect. a very versatile recipe, a good way to make fruit dessert!